03372nam 2201045z- 450 991063999470332120231214132846.03-0365-6115-3(CKB)5470000001633406(oapen)https://directory.doabooks.org/handle/20.500.12854/95880(EXLCZ)99547000000163340620202301d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierPhenolic Compounds in FoodCharacterization and Health BenefitsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (220 p.)3-0365-6116-1 Phenolic compounds in food such as fruits, vegetables, wine, spices, and oils have been characterized and their possible effects on human health has been studied in depth. Several technological aspects have also been considered concerning the sustainable extraction of phenolic compounds, the long-term storage effects, and the influence of fermentation and boiling techniques on their properties.Phenolic Compounds in Food Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscchestnutwater curingnon-targeted MS analysisantioxidantsArecaceaepolyphenolsvolatile contentantioxidant activityliquid chromatographyinflammationlungoxidative damageantiviralpolyphenolphenolic acidsflavonoidsVicia fabafunctional foodgreen solventsbiologically active compoundsselective separationmedicinal plantsultrasonic-assisted extractionmicrowave-assisted extractionkombuchablack tealong-term storageantioxidant scavenging activitytotal phenolic contentmeat qualityantimicrobial activityC. scolymusfood qualitybeverageshealth propertiesantioxidant activitiesfibrinogenalbuminrutintannic acidresveratrolbinding propertiesfirst orderkinetic modellingzero orderfood processingherbal teaboilingEVOOvegetablesphenolic compoundsthermal treatmentprocessing techniquesbioaccessibilitybioavailabilityResearch & information: generalBiology, life sciencesFood & societyNardini Mirellaedt424817Nardini MirellaothBOOK9910639994703321Phenolic Compounds in Food3026690UNINA